Churros Con Cajeta Recipe

Cook the Goat's Milk

In a large saucepan, combine the goat's milk, sugar, and baking soda. Stir well to combine.

Simmer the Mixture

Bring the mixture to a gentle boil over medium heat, stirring frequently. Once boiling, reduce the heat and let it simmer for about 1.5 to 2 hours until it thickens to a caramel-like consistency.

Add Vanilla

Once thickened, remove from heat and stir in the vanilla extract. Allow the cajeta to cool, then transfer to a jar for serving.

Combine Water and Butter

In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat.

Add Flour

Once boiling, remove from heat and quickly stir in the flour until a dough forms. Let the dough cool for about 5 minutes.

Incorporate Eggs

Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. Stir in the ground cinnamon.

Prepare Oil for Frying

In a deep frying pan, heat the vegetable oil to 375°F (190°C).

Pipe the Churros

Transfer the dough to a piping bag fitted with a star tip. Carefully pipe 4-6 inch long strips of dough into the hot oil, cutting them with scissors.

Fry Until Golden

Fry the churros in batches for about 2-3 minutes on each side, or until golden brown. Remove with a slotted spoon and drain on paper towels.

Coat with Cinnamon Sugar

In a shallow bowl, combine the granulated sugar and ground cinnamon. Roll the hot churros in this mixture to coat.

Serve with Cajeta

Serve the churros warm with a side of cajeta for dipping. Enjoy!